Directions

In a large skillet coated with cooking spray, brown pork chops in oil on both sides. Remove and keep warm.

In the same skillet, saute onion and peppers until crisp-tender, stirring to loosen any browned bits from pan. Stir in the V8 juice, salt and pepper. Return chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender.Yield: 2 servings.

Originally published as Pork Chop Delight in Cooking for 2
Summer 2007, p21

"I was not particularly impressed with this dish. In my opinion it could have used a touch of sugar/Splenda. I added a tablespoon of each cornstarch and water because it was too thin, watery actually. Tastes like a creole sauce. Thanks for the recipe. I should have cooked it 6 minutes instead of 8 though."